Side Of Bacon Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easier cleanup and place a wire rack on top of the sheet. The rack allows air to circulate and yields evenly crisp bacon. If you don't have a rack, you can lay bacon directly on the foil-lined sheet, but turn halfway through cooking.

Season the bacon

Lay the 8 thick-cut bacon slices in a single layer across the wire rack or baking sheet without overlapping. Lightly grind or sprinkle 1 tsp black pepper evenly over the bacon. If you prefer glazed bacon, brush one side of each slice with 2 tbsp maple syrup now (you can also brush halfway through baking).

Bake the bacon

Place the baking sheet on the middle rack of the preheated oven. Bake for 15–22 minutes, depending on thickness and desired crispness: check at 12 minutes for thinner slices, and expect 18–22 minutes for very thick-cut. If not using a rack, flip the slices once halfway through the cook time (about 10–12 minutes) so they crisp evenly.

Finish and drain

When bacon reaches desired color and crispiness, remove the sheet from the oven. Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. If you glazed with maple syrup and want a sticky finish, you can return bacon to the oven for 1–2 minutes under the broiler on high—watch carefully to avoid burning.

Arrange bacon on a small serving plate. If using, sprinkle chopped parsley over the bacon and serve with lemon wedges on the side. Lemon is optional and adds brightness if you pair the bacon with richer brunch items. Serve hot.